Ingredients
- sliced bacon (¼ to ½ lb), cut crosswise into ½” strips
- onion powder (1 T)
- crushed tomatoes (29oz can)
- frozen cavatelli (2+ lb, i.e. 3 bags)
- arugula (1 bag, ~10oz)
- parmesan cheese (⅓ cup)
Instructions
- Cook bacon over med heat
- Remove bacon and reserve 1 T of bacon grease, discard the rest
- Reduce heat to med-low
- Add tomatoes with juice and onion power
- Bring to a simmer and cook for 10 minutes
- In a separate pot, boil cavatelli & drain
- Toss sauce, bacon, arugula, cavatelli, and parmesan cheese.
- Stir until arugula is wilted